MyRecipeBox

  With all this rain I was in the mood for a nice hot Mexican-style meal. Who am I kidding? I'm always in the mood for Mexican-style cooking! But this one seemed really doable. And I have everything on hand.  I am however making one slight variation. Instead of green chilies I'm using Rotel diced tomatoes with green chilies and spices already blended in.  TORTILLA CHIP ENCHILADAS from SmartSchoolHouse Ingredients: 1 lb. ground beef (or shredded chicken) 1 bag of tortilla chips 3 cups of shredded cheese 1 large can (28 oz) of red enchilada sauce 4 oz can of diced green chilies (drained) 1 tsp. ground cumin 1/2 cup of salsa Directions: Preheat oven to 350°F Prepare 9"x13" baking dish with non-stick spray Brown ground beef and drain the fat Add diced green chilies, salsa, and cumin to the ground beef and mix completely Pour a bag of tortilla chips into a large mixing bowl and gently break up the chips a little bit Add the beef mixture over the chips Pour the entire can...

(from my friend Phyllis N., a really good holiday cookie) 1 Cup Butter, softened 1 Cup Granulated Sugar 1/2 Cup Brown Sugar 1 Egg 2 Tablespoons Orange Juice 1 Teaspoon Grated Orange Peel 2 1/2 Cups Flour 1/2 Teaspoon Salt 1/2 Teaspoon Baking Soda 2 Cups chopped, fresh or frozen, Cranberries 1/2 Cup chopped Walnuts 1. In a large bowl cream butter and sugars until light and fluffy. Beat in the egg, orange juice, and peel.  2. Combine flour, salt and baking soda in separate bowl. Gradually add this to creamed mixture and blend well. Stir in cranberries and walnuts.  3. Drop by tablespoonfuls 2-inches apart onto greased baking sheets. Bake at 375 degrees F for 12 to 14 minutes or until edges are lightly browned. Remove cookies to wire racks to cool. ICING: 1 1/2 Cups Confectioner's Sugar 2 Tablespoons Orange Juice 1/2 Teaspoon Grated Orange Peel Combine icing ingredients; spread over cooled cookies. Makes delicious, soft cake-like cookies. 

SQUMPKIN BREAD (FROM FARM JOURNAL'S BEST EVER VEGETABLE RECIPES)  3 1/2 Cups Sifted Flour  3       Cups Granulated Sugar  1 1/2 Teaspoons Salt 1 1/2 Teaspoons Baking Soda 1        Teaspoon Cinnamon 1        Teaspoon Nutmeg 1        Cup Vegetable Oil 4        Eggs 2        Cups Cooked and Mashed Butternut Squash 1/2     Cup Water      Sift flour onto waxed paper. Into large bowl, sift flour again along with the sugar, salt, baking soda, cinnamon and nutmeg; set aside.      In medium bowl stir oil, eggs, squash and water until well blended.  Stir wet ingredients into dry ingredients, mixing just until moistened.       Grease two 9x5x3-inch loaf pans and line with wax paper. Pour batter into both pans evenly.       Bake in 350F oven ...

Spiced Carrot Muffins  My variations are: GF AP Flour,  Sunflower Oil or Unsweetened Applesauce,  Oat Milk (thickened with 1/2 TBSP lemon juice) instead of Buttermilk  and Honey instead of Brown Sugar.

As of today, I have been off of cane sugars for 49 days. It feels good. I have been using honey or maple syrup for sweeteners, but will soon be using Swerve products to sweeten my recipes. We will see how it goes.  Am always on the lookout for recipes that use honey instead of sugar, like these yummy Applesauce Carrot Muffins . If you find any other recipes, let me know. 

Turkey Corn Chowder   What to do with leftover turkey or any other fowl.  Really good. 

 Maple Pecan Banana Bread Using gluten free flour blend.  3/4 Cup honey instead of sugar.  1 TBSP Maple syrup instead of extract.